High-Protein, Lightened-Up Chicken and Veggie Pot Pie Soup

There’s something undeniably heartwarming about a bowl of Lightened-Up Chicken and Veggie Pot Pie Soup. When the weather gets chilly, and the evenings grow cozy, this soup comes together to fill your home with the aroma of savory chicken, fresh veggies, and subtle spices—like a warm embrace for your soul. Quick and simple, this recipe is perfect for busy weeknights, offering a healthy twist on the beloved comfort food classic. Plus, each spoonful delivers tender chicken and vibrant vegetables, guaranteed to melt away the day’s stress and bring everyone to the table, smiles all around.

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Let’s Make It Together

Preparing this delightful soup is a breeze! With humble ingredients and straightforward steps, you’ll have a hearty meal on the table in no time. Just gather everyone, roll up your sleeves, and let’s enjoy the comforting process of cooking together.

Ingredients You’ll Need

• 2 tablespoons avocado oil, olive oil or butter
• 2 cups chopped onion
• 8 ounces cremini or button mushrooms, stems removed and diced
• 2 cups diced carrot
• 2 cups diced celery
• 2-4 cloves garlic, minced
• 1.5 teaspoons salt, divided
• 1 pound thin-skinned potatoes such as Red Bliss or Yukon gold, cut into 1/2-inch dice
• 1.5 pounds boneless, skinless chicken thighs
• 1 teaspoon poultry seasoning
• Ground black pepper, to taste
• 3 cups low-sodium chicken or vegetable broth
• 1 cup milk of choice
• 3 tablespoons cornstarch or arrowroot starch
• 2 cups frozen peas
• 1 tablespoon lemon juice
• 1/4 cup chopped fresh parsley, optional

Step-by-Step Directions

1. Heat a large pot over medium-high heat. Add oil and onions, cooking until softened and golden brown around the edges, about 2 minutes.
2. Add mushrooms, carrots, celery, and garlic to the pot. Sprinkle in 1/2 teaspoon of salt over the veggies and cook, stirring occasionally, for 5 minutes. The vibrant colors and delightful aromas fill your kitchen with warmth.
3. Next, toss in the diced potatoes and chicken thighs, seasoning with another teaspoon of salt, poultry seasoning, and black pepper. Pour the broth over everything and bring to a gentle simmer. Cover the pot and let it bubble away for 15 minutes, filling the air with delicious scatterings of flavor.
4. Remove the chicken from the pot and place it on a plate to cool slightly. In a small bowl, whisk together the milk and cornstarch, forming a slurry. Stir this mixture into the pot, bringing it to a boil to thicken up. Add in the peas and squeeze in the lemon juice for brightness.
5. Once cool enough to handle, shred the chicken into bite-sized pieces and add it back into the pot. Taste and adjust seasoning with salt and pepper as necessary. Stir in the fresh parsley if desired, and serve warm. It’s such a treat!

Nutritional Snapshot

• Serving Size: 1 cup
• Calories: 320
• Protein: 28g
• Carbs: 32g
• Fat: 10g
• Fiber: 5g

Packed with protein and fiber, this recipe keeps you full without feeling heavy—a perfect balance for any dinner table.

Perfect Pairings

Imagine a cozy family evening gathered around the table with this soup steaming in the center. Serve it alongside warm, crusty bread or fluffy biscuits for a perfect soak, and perhaps a light green salad garnished with your favorite dressing. Pair it with a glass of crisp white wine or sparkling water with a twist of lemon. These simple delights create cherished moments, leaving everyone with stuffed bellies and happy hearts.

Keep It Fresh

This soup is best enjoyed fresh, but it lasts beautifully in the fridge. Transfer any leftovers to an airtight container and store them for up to 3 days. If you want to save it for later, portion it out into freezer-safe bags and freeze for up to 3 months. To reheat, simply warm it gently on the stove or in the microwave until heated through. The comforting aroma will bring everyone running back to the kitchen!

Betty’s Secrets

• For extra depth of flavor, sear the chicken thighs first before adding other ingredients, creating a richer base.
• Don’t be afraid to experiment with spices—adding a dash of smoked paprika can give a lovely background warmth.
• If you want a thicker consistency, simply add more of the cornstarch slurry until you reach your desired texture.
• Incorporating a splash of white wine after sautéing the vegetables can elevate the dish with a nuanced flavor.
• Using different veggies depending on the season can keep this soup fresh and exciting all year round.

Creative Twists

• In the fall, add a touch of nutmeg and swap in some butternut squash for a seasonal twist.
• In the summer, toss in some fresh zucchini and bell peppers for a splash of color and crispness that feels vibrant.
• Consider using a mix of chicken and turkey for a fun variation that adds a unique taste profile.

Your Questions Answered

What kind of chicken works best for Lightened-Up Chicken and Veggie Pot Pie Soup? Using boneless, skinless chicken thighs keeps the soup tender and flavorful, but you can use chicken breasts if preferred.

Can this soup be made vegetarian? Absolutely! Substitute the chicken with more hearty vegetables like chickpeas or portobello mushrooms and use vegetable broth instead.

How do I make this soup gluten-free? Simple! Just replace the cornstarch with a gluten-free thickener like arrowroot starch, and you’re all set!

Can I add other vegetables to this soup? Definitely! Feel free to throw in your favorite veggies, such as corn or green beans, to personalize this recipe to your tastes.